Lagoto, rabbit cooked as a hare

Put the rabbit in a deep bowl and marinate it in the vinegar. Put the bowl in the fridge and leave it to rest for at least 3-8 hours. The longer it stays in the marinade, the better. Just before the marinade is finished, boil the 3 peeled, whole garlic cloves in a small pot with water, until they soften, and keep them aside (they will be added later to the sauce we will prepare).

When the rabbit is fully marinated, rinse it with water and wipe it very well with paper towel to remove any liquid so it doesn’t splash during frying. Heat half the olive oil in a pan and add the rabbit piece by piece until lightly brown on both sides. Once it has a little bit of color, take the pieces out and place them on paper towels, to absorb any excess oil.

Use the remaining olive oil to sauté the chopped garlic cloves and onion in a large saucepan, until they are shiny. Add the tomato, bay leaves, salt and pepper and bring to a boil. Then place the pieces of rabbit in the boiling sauce and add the whole garlic cloves that we boiled earlier. If necessary, add a little water, in order to evenly cover the meat. The food should be simmered for 2-3 hours, until it is left with a thick sauce. Before cooking is done, we add the lemon juice as well as the tablespoon of Muses Honey and stir well.